Archive
Berlin: Hugos (Oct. 2013)
Author: Victor
Exec Chef: Thomas Kammeier
Website: http://www.hugos-restaurant.de/en/
This is the second of the Michelin-starred restaurants that I decided to try during my short stay in Berlin. I wasn’t sure how this would compare to Tim Raue, but I was excited to try it anyway. I saw that they were featuring a white truffle menu, so I immediately went for it. I loooove truffles. Monty says that my love of truffles deserves its own documentary and that it outweighs his love of any single ingredient, but I don’t know how true that is—the man loves uni. I haven’t had a truffle-themed menu for a long time now, so I was SUPER excited to be able to binge on them hahaha.
Like Tim Raue, Hugos wasn’t full while I dined there. It was at about 60 or 70% capacity, which made me sad considering that the restaurant would be packed in NYC. The restaurant has a pretty great location, too. It’s on the 14th floor of the Intercontinental Berlin, so you get this awesome view of the city while you eat delicious food. It’s not a bad place to be on a Wednesday night!
Berlin: Tim Raue (Oct. 2013)
Author: Victor
Exec Chef: Tim Raue
Website: http://www.tim-raue.com/index.php?task=restaurant§ion=aktuelles&lang=en
October 29, 2013
I wanted to try a great restaurant while in Berlin, so I looked around Chowhound a bit. The name Tim Raue came up a lot, so I checked out the menu, was intrigued, and promptly made reservations!
The restaurant was only about half-full, and even online I was able to make dinner reservations for all of the days I was in Berlin. Maybe people just don’t eat at fancy restaurants on weekdays in Berlin… It makes me a little sad, because with the quality of the food this restaurant would be full on a Tuesday night in NYC (or HK haha).
There are three options: you can order a la carte, the seasonal tasting menu (4-6 courses), or the “unique” menu (their fancy one). I went with the “unique” one because I wanted to see the best they had to offer. The items I was particularly excited to try included the partridge and Peking duck, but the langoustine ended up surprising me—it was very well cooked, and the concept was perfectly executed.
The meal had hints of Chinese, Korean, Japanese, Thai, AND Vietnamese cooking. It’s pretty bizarre… Somehow, though, Chef Raue makes it all work well!
Monte
Victor
tadv3
Happy Noms 